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WorksheetsFood Safety
Total questions: 25
Worksheet time: 13mins
Name
Class
Date
1.
Which food borne illness can you get from raw garlic stored in oil or from dented tin cans?
a)
Botulism
b)
E coli
c)
Salmonella
d)
Listeria
2.
Who can get sick from food borne bacteria?
a)
teachers
b)
tall people
c)
comedians
d)
everyone
3.
Best way to wash your hands:
a)
cold water, no soap
b)
warm water with soap
c)
cold water with soap
d)
warm water, soap if you can find it
4.
How long should we scrub our hands for?
a)
10 seconds
b)
15 seconds
c)
20 seconds
d)
25 seconds
5.
Which bacteria is found in raw meats (beef), and contaminated water?
a)
E. Coli
b)
Salmonella
c)
Clostridium Botulinum
d)
Clostridium Perfringens
6.
Spread of harmful bacteria from one food to another:
a)
washing your hands
b)
cleaning your kitchen
c)
cross-contamination
d)
counter-combination
7.
What is the temperature danger zone? From...
a)
40-140
b)
32-100
c)
120-200
d)
65-130
8.
Which food borne illness could potentially be found in cookie dough?
a)
Clostridium Perfringens
b)
Clostridium Botulinum
c)
E. Coli
d)
Salmonella
9.
What is the maximum time food can be left at room temperature?
a)
1 hour
b)
2 hours
c)
2.5 hours
d)
4 hours
10.
Which of the following is TRUE about fridge storage?
a)
Pack it full
b)
Raw Meat on the Top Shelf
c)
Fruits on the bottom shelf
d)
Keep at 32-40 degrees
11.
What are the FOUR basic sanitation practices?
a)
Clean, Sanitize, Cook, Chill
b)
Clean, Separate, Cook, Chill
c)
Clear, Separate, Cook, Cool
d)
Clear, Sanitize, Cook, Cool
12.
The best place to store meat in the refrigerator:
a)
on top of your fresh fruits and vegetables
b)
meat shouldn't go in the refrigerator
c)
top shelf
d)
bottom shelf
13.
Which step of food safety explains that you should refrigerate foods quickly because cold temperatures slow the growth of bacteria?
a)
Clean
b)
Separate
c)
Cook
d)
Chill
14.
What food safety step should you take to reduce cross-contamination?
a)
Clean
b)
Separate
c)
Cook
d)
Chill
15.
Which of the following is NOT a way to prevent the spread of foodborne illness?
a)
Washing hands
b)
Cooking food to the proper internal temperature
c)
Vaccines
d)
Rinsing animal products in water
16.
Symptoms of foodborne illness include upset stomach, nausea, vomiting, and diarrhea.
a)
True
b)
False
17.
Instant hand sanitizing products are just as effective as proper handwashing.
a)
True
b)
False
18.
The temperature range that microorganisms grow best is 40 *F to 140 *F
a)
True
b)
False
19.
This bacteria is most often found in undercooked hamburger.
a)
C. Perfringens
b)
Botulism
c)
E coli
d)
Campylobacter
20.
Which is NOT one of the 4 C's of storing food safely?
a)
Chill
b)
Clean
c)
Carbohydrate
d)
Cook thoroughly
21.
A hamburger that is brown in the middle will ensure that it is cooked properly.
a)
False
b)
True
22.
Food borne illnesses is mainly caused by _________________.
a)
spoiled food
b)
not properly preparing food
23.
Which food borne illness is commonly found in deli meats?
a)
Listeria monocytogenes
b)
Clostridium botulinum
c)
Giardia intestinalis
d)
Salmonella enteritidis
24.
Which is not a common food borne bacteria??
a)
mold
b)
E. coli
c)
C. botulinum
d)
Salmonella enteritidis
25.
Who should you call if you suspect food-borne illness from food ordered at a restaurant?
a)
The newspaper
b)
The county health department
c)
The restaurant owner
d)
Your mom
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